If you love nostalgic, creamy desserts that come together in minutes, you're going to love our Nanu's no-bake Butterscotch Pudding Cake recipe. This easy butterscotch dessert is made with a buttery graham cracker crust, a sweet cream cheese layer, silky butterscotch pudding and a fluffy whipped topping. It's finished with Butterfinger candy crumbles for the perfect sweet crunch.
We call this layered pudding dessert "muddin'" and our great-grandmother Nanu makes it every time we visit her in Tennessee. It's become a much-loved staple that never lasts long!
Her classic butterscotch layered dessert is a no-bake treat that's perfect for potlucks, holidays, or whenever you want an easy dessert everyone will devour. It's a favorite amongst the kids and adults, just like our no-bake Oreo cheesecake bars and Oreo Rice Krispie treats, butterscotch cookies and chocolate pistachio cookies!
Even better? This butterscotch lush recipe takes just minutes to assemble and chills in the fridge until ready to serve.
Table Of Contents
Why You'll Love Butterscotch Pudding Cake
- No baking required - perfect for warm days and cold days alike
- Quick to assemble with simple ingredients
- Creamy, crunchy and sweet in every bite
- A nostalgic butterscotch dessert everyone loves
Ingredients
- 2 packages (1.8oz each) of instant butterscotch pudding - this can be hard to find in stores but you can find it on Amazon.
- 16 ounces Cool Whip (2 regular sized 8 ounce tubs)
- 1 Butterfinger candy bar, or 6-8 fun size bars.
- 1 ½ cup crushed graham crackers
- 8 ounces softened cream cheese
- ½ cup white sugar
- ½ cup melted butter
- 3 cups milk
Can I Use "Cook and Serve" Butterscotch Pudding?
Yes. If you use pudding that must be cooked to thicken, make the pudding according to the package. Let it cool completely before adding the pudding layer to the dessert.
Kristina's Tips
- Use softened cream cheese to ensure the cream cheese layer mixed smoothly without lumps.
- Chill before serving - allowing the dessert to chill helps the layers set properly.
- Crush the butterfinger candy finely - smaller pieces distribute better across the top of the cake.
How To Make Butterscotch Pudding Cake
- Mix the crushed graham crackers, melted butter, and sugar. Press the mixture into a 9x13-inch dish to form the crust.
- Beat the softened cream cheese, ¼ cup of sugar, and 2 tablespoon milk until smooth. Mix in half of the Cool Whip and beat again until creamy. Spread this layer over the crust.
- In a separate bowl, beat the instant butterscotch pudding mix and 3 cups of milk with a hand mixer for 3-5 minutes, until thick. Spread over the cream cheese layer.
- Top with the remaining Cool Whip and sprinkle with crushed Butterfinger candy.
- Refrigerate for 2-3 hours or overnight before serving.
How To Store
Store covered in the refrigerator for up to 5 days.
Can I Freeze This Dessert?
Yes, it can be frozen but the texture of the pudding layer may change.
Can I Make Butterscotch Pudding Cake Ahead Of Time?
Yes! It's actually better when made a day ahead of time, as the layers have time to set.
Recipe
Nanu's Butterscotch Pudding Cake
Equipment
- 9x13 inch casserole dish
Ingredients
- 1 ½ cups graham crackers crushed
- ½ cup white sugar divided
- ½ cup melted butter
- 8 oz cream cheese softened
- 2 tablespoon milk
- 16 oz Cool Whip 2 eight-ounce tubs
- 2 packages instant butterscotch pudding
- 3 cups milk
- 1 Butterfinger candy crushed
Instructions
- Mix the crushed graham crackers, melted butter, and ¼ cup sugar. Press the mixture into the bottom of a 9x13-inch dish to form the crust.
- Beat the softened cream cheese, the remaining ¼ cup of sugar, and 2 tablespoon milk until smooth. Mix in half of the Cool Whip and beat again until creamy. Spread this layer over the crust.
- In a separate bowl, beat the instant butterscotch pudding mix and 3 cups of milk with a hand mixer for 3-5 minutes, until thick. Spread over the cream cheese layer.
- Top with the remaining Cool Whip and sprinkle with crushed Butterfinger candy.
- Refrigerate for 2-3 hours or overnight before serving.
Notes
Nutrition
Comments
No Comments